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Home Citroen-ricotta pannacotta met frambozen

Dessert Italian Summer Gluten-free Make-ahead Festive

This panna cotta combines the creaminess of ricotta with a fresh lemon note, making it a bit more exciting than the classic version. You don't need any special skills, just good ingredients and a few handy bakeware to get everything ready smoothly. Mix the base in a bowl, let it set in the fridge and serve with a warm raspberry sauce. This way you present a dessert that looks like you spent hours on it.

Recipe

Lemon-ricotta panna cotta with raspberries

A creamy panna cotta with the bright flavour of lemon and ricotta, topped with a quick raspberry sauce. Easy to make, but guaranteed to impress at the table.

Course	Dessert
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	20 min
Cooling time	4 hours
Total	4 hours 20 min

Equipment

Mixing bowl (large)
Mixing bowl (small)
Saucepan
Whisk
Grater
4 molds or glasses
Fork

Ingredients

250 ml heavy cream
250 g ricotta
60 g fine granulated sugar
Zest and juice of 1 organic lemon
3 gelatin sheets
200 g fresh or frozen raspberries
2 tbsp icing sugar
Splash of lemon juice (for the sauce)

How to make lemon-ricotta panna cotta with raspberries?

Soak the gelatin sheets in cold water for 5 minutes until soft.
Put the cream, sugar and the grated lemon zest in a saucepan and heat over medium heat. Stir well and bring just to a simmer.
Remove the pan from the heat. Squeeze the gelatin sheets well and dissolve them into the warm cream mixture while stirring.
Place the ricotta and the lemon juice in a large mixing bowl. Gradually pour in the warm cream mixture and whisk until smooth and lump-free.
Divide the mixture among 4 greased molds or glasses. Cover and chill for at least 4 hours, preferably overnight.
For the raspberry sauce, put the raspberries, icing sugar and a splash of lemon juice in a small bowl and roughly mash with a fork. Optionally warm briefly in a small saucepan for a warmer sauce.
Take the panna cottas out of the fridge. Briefly dip a mold in warm water and invert it carefully onto a plate, or serve straight in the glass. Spoon the raspberry sauce over and serve immediately.

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A good mixing bowl is not an afterthought for this recipe. You need to smooth the ricotta, mix in the warm cream and have room to work without making a mess. Use a large, lightweight bowl that feels sturdy in your hands. That makes mixing easy and helps you control the texture of your panna cotta.

This dessert is perfect to make ahead. Put the molds in the fridge the evening before your dinner and enjoy a stress-free moment at the table the next day. Add some fresh mint leaves or a sprinkle of pistachios for an extra tasty finish.

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